HUNGRY GERALD

During a Prince Edward Island exploration, BSK discovered a unique fish store on the northeast end of the Island. (Selfish HG will not reveal its name). The proprietor said they often had fresh-caught tuna and swordfish in stock. BSK called the store two days ago. Yes, they had tuna and swordfish caught that morning. Happy news. BSK and son-in-law Massimo R. (he and HG/BSK Gifted Daughter, Lesley R., are visiting) were off to the store and brought back sea kissed tuna belly and swordfish steaks. The tuna was cut into small cubes for poke. Dressed with sesame oil, a dash of soy sauce, chili oil and lemon juice. Numerous vegetables and herbs were sliced and chopped. Each of the diners had a big bowl of fluffy rice. The rice was topped with fish and vegetables. Chilled white wine. A meal masterpiece. The next night swordfish starred. First, there was a starter of BSK-steamed soft-shell clams dipped in melted butter given some heat with Frank’s excellent product. Swordfish is tricky. Unlike salmon, it can’t be served medium rare (HG’s choice with salmon) but has to be cooked through. Very often this results in dry, flavorless fish. Happily, Lesley R. is an expert at swordfish cuisine. Her swordfish was moist, juicy and full of sea flavor. Lesley R. cut it into chunks which rested on a lovely bed of peppers, onions, garlic, yellow beans, baby lettuce and tiny PEI potatoes. Another meal from the sea masterpiece.

Joyous Sunday family dinner at Prince Edward Island’s Ocean Mist Farm, the magical domain of Noel and Yossi M. (BSK’s sister and brother-in-law). Visiting daughter, Lesley R., and husband, Massimo R. (Plus Pip, their super civilized doggy), formed the table of six. Meal began with gravlax, salmon cured by BSK, mustard dressing by BSK, deftly sliced by BSK. An auspicious beginning. (HG brought gin, dry vermouth and whiskey. The old guy was fortified by a martini on the rocks). And, then food began coming in waves, all farmed and raised by Noel and Yossi. Big platter of barbecued lamb chops, succulent and smoky with flavor. Grilled zucchini slices. Incomparable roast potatoes. Lettuce and tomato salad. Last food item came from an outside source: Blum’s sweet corn from Montague, PEI, the kiss of August. Vanilla ice cream with berries was the dessert. Also, Noel’s zucchini bread (HG took some home for a memorable breakfast Monday). Everyone but teetotal Noel drank copious cabernet. Canadian whiskey was HG’s after-dinner tipple. HG/BSK and N. & Y. alternate Sunday dinners at their homes. Lovely custom. Much enhanced by the presence of Lesley and Massimo on this occasion.

Lucky, lucky HG. The nonagenarian has the good fortune to have the best, most caring, most loving and most brilliantly creative family. Yes, HG remains alive and reasonably mobile due to the exceptional health guidance and care of BSK. And, being alive, HG can enjoy the talents and beauty of his granddaughters (grown-up and small); the musicality (and ping pong mastery) of his grandson; the writing, insights, photography (and more) of HG’s son, Jeremy. HG’s daughters, Victoria and Lesley are wonders. They balance big-time careers with meeting a variety of challenges. At all times they are spectacular wives, mothers and stepmothers. The only fault lies in geography. Don’t see them enough. HG often reflects on the pleasure received from Victoria’s husband, Marc Meyer, a gifted chef and someone who gives full meaning to the Yiddish word: Mensch. There’s Lesley’s husband, Massimo R. A brilliant scholar, academic, author. He doesn’t think his distinction is impaired by handling a variety of household chores including laundry, dishwasher administration, etc. And, of course, Maiko Sakamoto Freeman, wife of son Jeremy. A diminutive tower of strength. And the best cook. HG dreams of her sashimi, gyoza, tempura, oxtail soup, steamed sole and more. Much more. Lesley R. behaved in a typical thoughtful fashion today. Knowing that HG has a passion for corn fritters, Lesley cooked up a batch for brunch (Using leftover Blum’s sweet corn kernels). Oh, my!! Crisp, lush and deliciously corny. These were better than the fritters which accompanied mutton chops at yesteryear’s Gage & Tollner restaurant in Brooklyn. HG gave Lesley’s fritters a good splash of Canadian maple syrup and drank Massimo’s carefully brewed cafe latte. Heavenly tastes supplemented by the glittering ocean views from HG/BSK’s Prince Edward Island home.

In sports terms, HG has been “riding the bench” when it comes to cooking in HG/BSK’s Prince Edward Island kitchen. Witness last night’s fabulous dinner. It started with a dozen big Malpeque oysters (briny goodness). Visiting son-in-law, Massimo R. scrubbed the oysters and shucked them. (BSK usually does the scrubbing and HG shucks). This was followed by crisply fried hake fillets. Frying fish is HG’s specialty but BSK did it and it turned out better than HG’s efforts. (And, these were thick hake filets so real skill was needed to make the fish both juicy and crisp.) Summer magic arrived at the table: Blum’s sweet corn from Montague, PEI, possibly the world’s best food. Corn shucking is an HG job. Not last night. Massimo took over. As for gifted daughter, Lesley R., she acted as sous chef and cooked some exemplary haricot verts. Oh, my!! Nothing beats summer PEI locavore dining. (HG wasn’t totally useless. HG set the table. And, like the best bench players in the NBA, HG cheered on the team with a lip-smacking appreciation of their work.)

“INDIAN-ISH” is a cookbook by Priya Krishna (with aid from her Mom, Ritu Krishna). The recipes are from their modern kitchen in the United States. Perfect for working families, the recipes are simple and simply delicious. Many take 20 minutes or less to prepare. The book was a gift to HG/BSK from Lesley and Massimo R. (their visiting daughter and son-in-law). Lesley was in charge of dinner last night, using “Indian-ish” recipes. Joy reigned at the Prince Edward Island table. Main dish was “Garlic-Ginger Chicken With Cilantro and Mint.” Sliced chicken thighs were baked on a sheet pan after being marinated. A secret ingredient in the marinade was “amchur”, dry mango powder. The result was juicy, spicy chicken. Splendid. Sides were dal (made with pink lentils, turmeric and garlic). This was the best dal ever and simple to prepare. There was also fluffy rice mixed with scallions and herbs. HG had some mango chutney as a condiment. Can’t wait to eat more food prepared the “Indian-ish” way.

Daughter Lesley R.’s grits lift HG’s spirits. Lush. Creamy. Cheesy. (Bit of heat from jalapeno salt-pepper mix). They were part of another tasty dinner at HG/BSK’s Prince Edward Island oceanfront home. BSK and Lesley R. collaborated in lightly browning fresh Digby Bay sea scallops and sauteeing a large variety of mushrooms. The scallops were served on a bed of lightly dressed butter lettuce and the mushrooms flanked a healthy portion of super grits. Delight. Lesley R.’s grits are a gift that keeps on giving. Lesley R. and husband, Massimo R., lunched on them the next day (L. topped hers with a BSK poached egg and M. chose some left over cod). HG had the grits for breakfast with BSK’s poached eggs. (BSK is world champion egg poacher, always hitting the right balance between runny yolk and firm white).